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Coconut lime banana bread loaf vanilla glaze moist quick bread recipe

Coconut Lime Banana Bread with Macadamia Crunch & Vanilla Glaze

Tropical, tangy, and lightly sweet — the creaminess of banana meets bright lime, toasty coconut, and buttery macadamia nuts. It’s banana bread that tastes like vacation.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10
Course: Breakfast, Side Dish
Cuisine: American
Calories: 350

Ingredients
  

For the bread:
  • 3 ripe bananas about 1 ¼ cups mashed
  • ½ cup coconut oil melted (or unsalted butter)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 limes
  • 2 tablespoons lime juice
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup shredded coconut toasted if desired
  • ½ cup chopped macadamia nuts
  • ¼ cup plain yogurt or sour cream for moisture
For the vanilla glaze:
  • ½ cup powdered sugar
  • 1 tablespoon melted coconut oil or butter
  • 1 tablespoon lime juice or milk
  • ½ teaspoon vanilla extract

Equipment

  • Bowl
  • Whisk
  • Bread Pan

Method
 

  1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it really well so the bread releases easily later.
  2. In a large bowl, whisk together the mashed bananas, melted coconut oil, sugar, eggs, vanilla, lime zest, and lime juice until smooth and glossy.
  3. Stir in the yogurt or sour cream — this adds extra moisture and helps the crumb stay soft for days.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet mixture and gently fold until just combined. Don’t overmix; you want that tender banana bread texture.
  6. Fold in shredded coconut and chopped macadamia nuts for that chewy, buttery crunch.
  7. Pour the batter into your prepared pan and smooth the top.
  8. Bake for 50–60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  9. If the top starts browning too quickly, tent it loosely with foil for the last 10–15 minutes.
  10. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.
  11. In a small bowl, whisk together powdered sugar, melted coconut oil, lime juice (or milk), and vanilla until smooth. It should be thick but pourable — add a few extra drops of liquid if needed.
  12. Drizzle the glaze over the cooled bread. If you want a little extra flair, sprinkle the top with toasted coconut or chopped macadamias for that bakery-style finish.

Notes

1. Use the ripest bananas you can find.
The darker and spottier, the better. Super-ripe bananas add natural sweetness, moisture, and that deep banana flavor that makes every slice rich and flavorful.
2. Melted coconut oil = tender crumb.
If you’re using coconut oil, let it cool slightly before mixing with eggs so it doesn’t scramble them. Butter works too, but coconut oil gives that subtle tropical note that ties everything together.
3. Don’t skip the lime zest.
It’s what brightens the whole loaf! The zest carries aromatic oils that add far more flavor than juice alone. Always zest before juicing — it’s much easier that way.
4. Toast the coconut and macadamias.
A quick 5–7 minutes in a 350°F oven makes them golden and fragrant, adding depth and a nutty, caramelized edge that really elevates the bread.
5. Mix gently — banana bread likes a light hand.
Once you add the dry ingredients, stir only until combined. Overmixing develops gluten and can make the bread dense instead of tender.